← Back to Search Results
New England
Chilled Potato, Pear, and Arugula Soup Recipe-4532

Photo by: Joseph De Leo
Comments: 0


The rather strange-sounding combination of ingredients work together in this exceptional cold soup.

Yield: Makes 10 to 12 servings


  • 4 tablespoons (½ stick) unsalted butter
  • 1 medium red onion, minced
  • 3 ribs celery, minced
  • 2 quarts chicken stock, preferably homemade
  • 1 cup dry white wine
  • 2 large potatoes, peeled and cut into small dice
  • 5 ripe pears, peeled, cored, and sliced
  • 4 cups arugula, rinsed and stems removed, plus additional for garnish
  • 1 cup light cream 
  • 1 cup heavy or whipping cream
  • 2 teaspoons ground coriander seeds
  • Salt and freshly ground white pepper to taste


1. Melt the butter in a stockpot over medium-high heat. Add the onion and celery and sauté, stirring frequently, for 7 minutes.

2. Add the chicken stock, wine, and potatoes. Simmer the soup just until the potatoes are tender, about 25 minutes.

3. Add the pears and arugula to the soup and simmer 5 minutes longer. Remove from the heat and stir in the light and heavy creams. Stir in the coriander. Process the soup in batches in a blender until smooth. Season to taste with salt and white pepper.

4. Refrigerate the soup until cold. To serve, ladle the cold soup into bowls and garnish each serving with a whole arugula leaf.

© 1987 Sarah Leah Chase

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings and includes 1/8 teaspoon of added salt per serving.

332kcal (17%)
67mg (7%)
18mg (30%)
182mcg RAE (6%)
64mg (21%)
502mg (21%)
11g (57%)
20g (30%)
1mg (7%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
a-new-way-to-cook A New Way to Cook
by Sally Schneider
desserts-4-today Desserts 4 Today
by Abby Dodge
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
cook-with-jamie Cook with Jamie
by Jamie Oliver
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?